Homemade Deli Roast Beef

Tender, juicy, flavour-packed, made with simple, natural ingredients and collagen-rich beef cuts - this homemade deli roast beef is suitable for keto and carnivore diets. Slow-roasted until beautifully tender, then chilled and sliced thinly, so you can enjoy it on its own, or on sandwiches, wraps, charcuterie boards, with mustard or horseradish. It's also delicious alongside salads, pickles, or cheese.

Best Cuts for This Recipe

This recipe is designed for collagen-rich beef roasts that become tender when slow-cooked to 90–95°C.

Recommended:

• Chuck Eye Roast ⭐

• Chuck Roast

• Blade Roast

• Brisket

Prep time: 30-60 minutes at room temperature; 10 minutes to make the rub and rub it onto the meat; overnight in the fridge with the rub pre-cooked.

Cooking time: 4-5 hours.

Chilling time: overnight.

Ingredients:

1) 1 kg chuck eye roast - I've used Cape Grim beef chuck eye roast, bought at Harris Farm

Other suitable alternatives:

Best for this recipe

• Chuck Eye Roast

• Chuck Roast

• Blade Roast

Also suitable

• Brisket

• Eye of Round*

• Topside*

• Rump Roast

• Sirloin Roast

*Lean cuts such as eye of round and topside are best cooked only to 58–63°C if you prefer traditional deli roast beef.

2) Spice rub:

• 15-20 g fine salt / about 2½–3⅓ tsp (I've used Diamond Crystal Kosher Salt)

• 1½ tsp freshly ground black pepper

• 1½ tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp dried rosemary

Instructions:

1) Prepare the Roast

Remove the beef from the refrigerator 1 hour before cooking. Leave the elastic net on, if present.

Pat the meat dry with paper towels.

Combine all the seasonings and rub them evenly over the entire roast, pressing them into the meat.

TIP: For even deeper flavour, season the roast the night before and refrigerate it uncovered overnight.

2. Roast

• Preheat the oven to: 120°C conventional, or 110°C fan-forced.

• Place the roast uncovered on a wire rack set over a roasting tray.

• Insert a meat thermometer into the thickest part of the roast.

• Roast until the internal temperature reaches 90–95°C.

A 1 kg roast will usually take 4–5 hours, but always cook to the internal temperature rather than the time.

3. Cool

• Remove the roast from the oven.

• Leave it uncovered on the rack for 30–45 minutes, until it has stopped steaming.

• Transfer the roast to an airtight container and refrigerate until completely chilled. For better flavour, refrigerate overnight.

TIP: Don't discard the roasting juices. Once chilled, they'll set into a rich beef jelly (natural gelatin). Spread a little over the sliced beef before storing or serving—it keeps the meat moist and adds incredible flavour.

4. Slice

• Once the roast is thoroughly chilled, remove the elastic net.

• Slice the beef as thinly as possible across the grain using a very sharp knife or meat slicer.

5. Storage and shelf life

• Arrange the sliced beef in an airtight container.

• Refrigerate for up to 5 days. Mine usually disappears within 2 days...

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